Food quality and healthy nutrition

The impact of food constituents and their reactions on healthiness and taste of food. The chemical and microbial safety of food including  risk assessment and management. Factors associated with the choice of food and impact of diet in sustaining health.

  • Bioactive compounds and dietary fibre and their reactions
  • Chemical food safety
  • Microbial quality of food
  • Heritability and changes of  food preferences in different consumer segments
  • Nutrition and health from both epidemiological and experimental points of view
  • Societal food behaviour and nutrition
  • Special focus areas regarding global nutrition

Research groups